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Butternut Squash Risotto Recipe

Cozy up with a comforting bowl of Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.

4.9 from 154 votes
30 mins
Total Time
5
servings
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Butternut Squash Risotto

How to Make the Best Butternut Squash Risotto

This butternut squash risotto is the ultimate comfort food for cooler months. Made in the Instant Pot, it takes all the tedious stirring out of traditional risotto while delivering the same creamy, luxurious results. The combination of sweet butternut squash, savory leeks, and aromatic sage creates layers of flavor that make this dish truly special.

What sets this risotto apart is its versatility—it’s naturally gluten-free and can easily be made vegan by swapping butter for olive oil and using plant-based cheese or simply finishing with a drizzle of good olive oil. The nutmeg is the secret ingredient here, adding a warm, slightly sweet note that perfectly complements the butternut squash.

The beauty of making risotto in the Instant Pot is that the pressure cooking method breaks down the squash just enough to create a naturally creamy texture, while the rice absorbs all those wonderful flavors. Finish with fresh spinach for color and nutrition, and top with maple glazed pecans for an extra touch of autumn elegance.

Butternut Squash Risotto

Butternut Squash Risotto

Cozy up with a comforting bowl of Butternut Risotto with Leeks and Spinach made with very little fuss, in your Instant Pot pressure cooker. Vegan-adaptable and Gluten-free.

4.9 from 154 votes
CourseMain Course
CuisineAmerican
Keywordbutternut squash risotto, instant pot risotto, vegan risotto, butternut risotto, instant pot butternut risotto
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings5 servings
Calories321kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Finishing Touches

Instructions

Preparation

  1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
  2. Set Instant Pot to the 'Saute' function.

Cooking

  1. Heat oil in the Instant Pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
  2. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the Instant Pot.
  3. Add the wine and scrape up the browned bits—a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.
  4. Seal the Instant Pot and pressure cook on HIGH pressure for 6 minutes. Naturally release for 5 minutes, then manually release.

Finishing

  1. While the Instant Pot is going you could make the leek oil and/or the maple glazed pecans.
  2. Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.
  3. Adjust salt to taste. If you like a 'looser' risotto add a bit more broth.
  4. Garnish with optional leek oil or maple glazed pecans.

Notes

  • The nutmeg makes this recipe—don't leave it out!
  • Buying pre-cut butternut squash saves a lot of time.
  • For stovetop preparation, cut the butternut squash into smaller cubes so it cooks through properly.
  • This recipe is easily vegan-adaptable by using olive oil instead of butter and vegan cheese or cashew cheese.
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